Cheeses

Depending on the temperature applied, the time of heating, the type of cheese - possible thermal decomposition or oxidation.

1 tablespoon of (grated) parmesan cheese will have 21 calories in it.

The reason is quite simple really, the cheese is colored with food coloring before the fermentation process. Some would like to believe that the general populace in North America have unrefined palates are considered too dim to tell the difference between cheeses unless they are different colors.

American cheese is orange, yellow, or white and has a mild flavor and a more firm consistency. It is easily melted. Traditionally made from a blend of cheeses, today's American cheese is manufactured from a variety of ingredients including milk, whey, milkfat, milk protein concentrate, why protein concentrate, and salt. Because of this, American Cheese is commonly labelled as "cheese product" or "processed cheese" with a legal definition under the U.S. Code of Federal Regulations as "pasteurized process cheese."

Your question is simply too broad to answer. Almost all good food is enhanced by good wine. And good wine is enhanced by good food. There are many books that explore the myriad food-wine pairings. In general, keep this in mind: the heavier the dish (fatter, richer, darker, meatier, etc.), the heavier the wine must be, in body and alcohol. Lighter and spicy fare (spicy as in hot) requires lighter wines. (And spicy-hot food should be paired with sweeter or off-dry selections.) Red wines are heavier than whites, although the lightest reds can be lighter than the heaviest whites.

Usually by dissolving cheese means to melt it, unless you want to dissolve something with acid. To melt cheese, you need to add milk to it in a saucepan, and simmer over heat on the stove.

Mold grows on cheese because there is a lot of nutrition there for it to grow. There is a trick to keeping the mold off the cheese, and this is to prevent the cheese from being exposed to air. In some cases this is done by painting the cheese with wax. In some cases, it is done by soaking the cheese with salty water, which dries out the rind of the cheese, making it less attractive for mold to grow. An alternative used by cheese makers is to scrape the mold off from time to time.

Moldy cheese comes in two types. Some have mold that grows over the surface, usually a white mold such as what appears on brie. Some have blue or green mold that grows in the interior. This is done by running thick needles through it so oxygen can get into the interior. In either case, the cheese has to be exposed to the proper mold.

Some people think that cheese is moldy milk, but it is not. Most cheese has no mold. Most cheese is made from milk through the action of bacteria, but not all. Mold and bacteria are not the same thing. Some of these have mold on them, but the ones that do mostly have either white penicillium mold (as on brie) or blue or green penicillium mold (as on blue cheese).

Some cheese is not even fermented; examples are queso blanko and gjetost, which are made with heat and acid, and a variety of cheeses are prepared with rennet, but without bacteria.

That is 14.11 ounces

No one knows when cheese was invented, as it predates written records. Cheese either occurred naturally, or was created accidentally, and one possibility is that storing milk in animal stomachs may have created cheese due to the curdling agent (rennet) in the tissue. Another way cheese can be made is by the addition of vinegar or lemon juice to milk products. In any event, the various aged cheeses are made possible in cooler climates, where less salt is needed to prevent spoilage.

Rennet are active enzymes that are often used for the making of cheese. Rennet is produced in any mammal's stomach and is therefore very important in young mammal's stomachs as they use these enzymes to digest their mother's milk.

If you mean right on the stove directly, you don't. If you mean melted in a pan, you basically just put the cheese in a pan and heat the stove. You have to watch it, though, or it could burn. But if you watch it, you'll see it begin to bubble slightly and you'll know it's time to take it off.

-iloveritzcrackers

For me, I can make nachos just fine when I microwave them for 45 seconds. Make sure to spread the cheese evenly.

There is no special title for cheese makers. The title is simply Cheesemaker.

It is a type of cheese made in Italy. It can be served fresh or aged. It is often baked on panini or bread.

To soften Parmesan cheese, you can let it sit at room temperature for about 30 minutes before using it, which helps to enhance its flavor and texture. Alternatively, you can grate or shred the cheese to increase its surface area, making it easier to melt or incorporate into dishes. If you're using it in a recipe, adding it to warm sauces or cooking it briefly can also help soften its texture.

While most fine cheeses have an aroma, many Italian cheese earn the distinction of being smelly. Romano and Parmesan are the two most common Italian cheeses.

Horse meat has been eaten in many countries for probably thousands of years. Like all of so many different food taboos in societies, in the US and other parts of the world, horse meat consumption is considered a strictly taboo food.

Most refrigerators are in the 40degree range, the standard room temperature is 70 degrees. To bring an 8 ounce brick of cream cheese to room temperature should take 30-45 minutes.

You could use cream cheese but it wont work nearly as well.

"Dick cheese" is slang for the dead skin cells, etc., that can build up under a foreskin if it's not kept clean.

Mozzarella is this semi-soft Italian cheese, often used in pizzas, that's made from cow or buffalo milk. To make fresh mozzarella, you only need four ingredients: cow or buffalo milk, rennet, which are enzymes, citric acid, and salt. The ingredients are then mixed together, they are cooked to cut the curds, then the curds are separated from the whey, which will be the remaining liquid. The curds are cooked again, at this point, mozzarella cheese is basically formed, all is left to shape it, cool it, and eat it.

-The Team at Hungry Howie's Pizza

The one and only leavening agent in souffles is air, which comes from the egg whites when they are whipped.

For example lets say you were making chocolate souffles

You would melt the butter and chocolate together over a bain Marie (water bath). Then you would add in the pastry cream and egg yolks. Then you have to make a meringue (which is where your leavener is). Afterward, then meringue would be folded into the chocolate base and put into ramekins.

When the heat inside the oven hits the air that was whipped into the egg whites it creates steam, which in turn leavens the souffles.

So to answer your question air, just air.

OK first and most importantly, DON'T PANIC, this can be a very traumatizing situation for some people.

Next call 911 as soon as possible, sometimes they can track down your cheese but not always.

Once you are sure the police are on the case you should buy a cheese whistle, this will attract any nearby cheese and could possibly find your cheese. (Make sure that you have thoroughly washed your hands before and after touching cheese whistle.)

If you believe al-qaeda is involved call chuck norris.

If you believe chuck Norris is involved don't bother hiding, just try to appeal to his merciful side. (he doesn't have one.)

if reptile man is involved sing the reptile man song for three years straight.